The Sourdough Getting Started
How to Store Sourdough Bread (and Freeze It) So It Stays Fresh
Home-made sourdough has no preservatives, but it often keeps better than a typical home-made yeasted loaf, partly thanks to its acidity and its thick crust. Here's how to keep it at its best.
How long does sourdough bread last?
As a rough guide, many bakers find a home-made sourdough loaf is best for 2 to 4 days at room temperature, and it keeps for a few months in the freezer. It depends on your kitchen (warm, humid kitchens shorten this), the recipe and how you store it. Always check for mould before eating: if you see any, throw the loaf away rather than cutting the mould off.
The best way to store it on the counter
- Cool it completely first. Wrapping a warm loaf traps steam, which softens the crust and can encourage mould.
- Store it cut side down on a wooden board for the first day. The crust protects the rest.
- After that, use a bread bag, bread box or clean tea towel. Cloth and paper keep the crust crisper; plastic keeps the crumb softer but makes the crust chewy. A bread box is a good middle ground.
- Keep it away from heat and sunlight.
Should you keep sourdough in the fridge?
Usually not. Bread generally goes stale faster in the fridge, because the cold speeds up starch retrogradation (the process that makes bread go firm and dry). The fridge can help slow mould in a very hot and humid climate, but for most kitchens the counter for a few days and the freezer after that works better.
How to freeze sourdough bread
Freezing is the best way to keep sourdough for longer.
- Slice it first if you'll use it a bit at a time. You can take out exactly what you need and toast slices straight from frozen.
- Wrap it well. Use a freezer bag with as much air pressed out as possible, or wrap in plastic or beeswax wrap and then a bag, to prevent freezer burn.
- Label it with the date. Many bakers use frozen bread within about three months for best quality.
How to revive sourdough
- Frozen slices: toast straight from the freezer.
- Frozen whole loaf or half loaf: thaw in its wrapping at room temperature, then refresh in the oven.
- A slightly stale loaf: run the crust quickly under the tap (or spray it with water), then bake at about 180°C (350°F) for 5 to 10 minutes until the crust is crisp again. Eat it soon after.
- Truly stale bread: make croutons, breadcrumbs, French toast or bread pudding.
Freezing dough and starter
- Can you freeze sourdough dough? Some bakers freeze shaped dough, but it often loses some rise after thawing, so freezing baked bread is more reliable.
- Can you freeze sourdough starter? Many bakers keep a frozen or dried backup. Expect it to need several feeds before it's lively again. See how to make a sourdough starter for the feeding routine.
Frequently asked questions
Does sourdough last longer than regular bread?
Many bakers find home-made sourdough keeps a little better than home-made yeasted bread, but shop-bought bread with preservatives may last longer.
How long does sourdough last in the fridge?
It can last a few days longer before going mouldy, but it usually goes stale and dry faster, so the freezer is a better choice for longer storage.